Jan Hagels
1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1 cup flour
1/2 tsp cinnamon
1 egg white
1/2 cup sliced almonds
sugar for topping
Heat oven to 350. Line a 13x9x2 baking pan with foil and lightly grease foil. Mix butter, 1/2 cup sugar and egg yolk. Stir in flour and cinnamon. Press firmly into prepared pan. Brush with egg white, sprinkle with almonds, then a sprinkling of additional sugar, gently pressing into the dough. Bake 18-20 minutes until lightly browned. Cool slightly in pan, lift by ends of foil onto cutting board, cut into 2x1" bars. Store tightly covered with waxed paper between layers up to 3 weeks.
Makes 48 cookies